RECIPE: Innkeeper-Approved™ BEST Blueberry Scones

Last Updated: June 6, 2024By
Perfect Blueberry Scones Recipe by New England Innkeeper

If you’re looking for the absolute BEST Innkeeper-Approved™ Blueberry Scones recipe, you’ve come to the right place! Are you dreaming of baking the type of dreamy scone that’s bursting with blueberries, melt-in-your-mouth tender, and has a satisfying flakiness with every bite? This recipe is your answer! It combines the sweetness of a bakery delight without being overly sugary, the moist freshness of a muffin, and the delightful crumb of a perfect biscuit.

Satisfy your most fervent scone urges. Impress your friends and neighbors. The highly-guarded secrets to scone perfection are laid bare, for all to see, right on this page. Remember: Use them wisely and only for good!

CHEF

Charlene M. Taubert

Happiness is a plate full of warm blueberry scones. Here’s our best recipe…

Perfect Blueberry Scones Recipe by New England Innkeeper

Listen, we know scones get a lot of love (and deservedly so!). They’re seemingly everywhere these days – coffee shops, bakeries, brunches, afternoon tea, and well beyond. Grocery stores offer boxes of (mostly) regrettable quick-bake scone mixes. The internet is jam-packed full of scone recipes of varying quality. But let us assure you, there’s a HUGE difference between a good scone and a truly Innkeeper-Approved™ scone. And, trust us, this particular best Blueberry Scone Recipe will absolutely become a go-to for you. You might as well just bookmark this page right now, because we know you’ll be back :-)

As innkeepers, we take our food super-seriously, folks. We’re passionate about presenting the kind of swoon-worthy breakfast and baked good offerings that make guests want to jump out of bed and rush to the dining room still in their flannel pajamas. We love to share the LOVE! That’s why we’re publishing the secret recipe to our legendary blueberry scones – these aren’t your average dry, crumbly disappointments. These are rich, light, and flake-a-licious masterpieces that combine the best of all worlds!

This hard-won recipe is the result of years of deep-dive scone experimentation — including many, many rounds of fine tunes. We’ve taken the best tips, tricks, and hacks of our fellow innkeeper and culinary friends and leveraged them to improve what was already an excellent recipe. Over the years we’ve bumped up the butter for increased richness (because, let’s be honest, butter is life), sweetened the dough just enough to create a pleasant counterpoint to the tartness of the blueberries, and incorporated a clever folding technique with cold, cubed butter to create those beautiful flaky layers.

Some of the steps in this recipe might sound fancy, but they’re all actually incredibly easy and result in decadent blueberry scones with the texture of heaven plus plenty delightful pockets of juicy berries throughout every single bite. And even though fresh-baked scones tend to have a fairly short shelf-life across the board, these ones will definitely hold up for a few days!

These blueberry scones are so good, they’re dangerous. They’re the kind of baked treat that’ll have you hiding a stash from your significant other (don’t worry, we’ve all been there). There’s no way you’re eating just one of these. Might as well face it, you’re addicted to scones!

A visual look at some of the steps from our best Blueberry Scones Recipe

For all of you visual bakers, here’s a photo slideshow depicting some of the important steps in bringing our Perfect Blueberry Scones Recipe to life.

  • First, we gently space and press fresh blueberries (so they don’t fall out) onto the rolled-out-flat dough.
  • Next, we roll the dough up jellyroll-style, capturing those juicy berries inside.
  • Then, we press the roll into a long rectangle — and cut that long rectangle into 4 shorter rectangles, before cutting once more (diagonally) to transform the smaller rectangles into scone-shaped triangles.
  • Finally, we brush the unbaked scones with melted butter (or heavy cream) and shower them with coarse cane sugar granules (or get wild with a sassy sprinkle of cinnamon sugar, if we’re feeling adventurous).
  • Perfect Blueberry Scones Recipe by New England Innkeeper
  • Rolling the Blueberry Scone dough
  • Rolled Scone Dough
  • Cut Scone Dough
  • Cut Scone dough
  • Perfect Blueberry Scones Recipe by New England Innkeeper

Here is the Full New England Innkeeper Recipe for…

Perfect Blueberry Scones Recipe by New England Innkeeper

Innkeeper-Approved™ BEST Blueberry Scones

Charlene M. Taubert
If you’re looking for the absolute BEST Innkeeper-Approved™ Blueberry Scones recipe, you’ve come to the right place! Are you dreaming of baking the type of dreamy scone that’s bursting with blueberries, melt-in-your-mouth tender, and has a satisfying flakiness with every bite? This recipe is your answer! It combines the sweetness of a bakery delight without being overly sugary, the moist freshness of a muffin, and the delightful crumb of a perfect biscuit.
Prep Time 50 minutes
Cook Time 25 minutes
Cooling Time 15 minutes
Total Time 1 hour 30 minutes
Course Breakfast, Brunch, Tea Time
Cuisine Baked Goods
Servings 8 Scones

Ingredients
  

  • 1 1/2 Cups Fresh Blueberries (285 grams)
  • 8 Tablespoons unsalted butter (frozen and shredded using the large holes on a box grater)
  • 1/2 Cup Whole Milk (120 grams)
  • 1/2 Cup Cabot Whole Milk Greek Yogurt (114 grams)
  • 2 Cups King Arthur Unbleached All Purpose Flour (280 grams)
  • 1/2 Cup Sugar (100 grams)
  • 2 Teaspoons Baking Powder (9.6 grams)
  • 1/4 Teaspoon Baking Soda (1.2 grams)
  • 1/2 Teaspoon Morton Table Salt (3 grams)
  • 1 Teaspoon Grated Lemon Zest
  • 2 Tablespoons Unsalted Butter (melted for brushing on tops of uncooked scones)
  • 1 Tablespoon Coarse Turbinado Sugar (for sprinkling)

Instructions
 

Pre-Recipe Preparation

  • A few hours before plan on baking this recipe, begin by freezing your butter.
    8 Tablespoons unsalted butter

Right Before You Begin Baking

  • Grate the frozen butter (into a glass bowl), using the large side of a box grater. For safety, we always recommend wearing an ANSI A9 Cut-Resistant Food-Grade Glove. Place the grated butter back into the freezer until you are ready to incorporate it into the recipe. NOTE: It can be helpful to also chill the box grater in the freezer before you use it (so the butter doesn't melt onto a warm grater).
  • Wash/Dry the blueberries and place them into the freezer until needed.
    1 1/2 Cups Fresh Blueberries
  • Whisk together the flour, sugar, baking powder, baking soda, salt, and lemon zest in a medium bowl. Place this flour mixture into the freezer until needed.
    2 Cups King Arthur Unbleached All Purpose Flour, 1/2 Cup Sugar, 2 Teaspoons Baking Powder, 1/4 Teaspoon Baking Soda, 1/2 Teaspoon Morton Table Salt, 1 Teaspoon Grated Lemon Zest
  • Whisk the milk and Greek yogurt together and place it in the refrigerator until needed.
    1/2 Cup Whole Milk, 1/2 Cup Cabot Whole Milk Greek Yogurt
  • Melt the remaining butter and place aside.
    2 Tablespoons Unsalted Butter

Prepare the Scones

  • Preheat oven to 425℉.
  • Add frozen butter (from freezer) to flour mixture (from freezer) and toss with fingers until thoroughly coated. NOTE: It can help if you briefly cool you hands in ice water (and dry them) so they don't melt the butter while you're working.
  • Add the milk mixture (from refrigerator) to the butter/flour mixture and fold together with a rubber spatula until just combined. Use the rubber spatula to transfer the dough to a liberally-floured countertop. NOTE: It is important to not overwork the dough.
  • Use a mesh strainer/sifter to lightly dust the surface of the dough with some additional flour. Then, using cold and floured hands, knead the dough 7 times, until it begins to hold together in ragged ball. Add flour as needed to prevent any serious sticking.
  • ROLL: Roll the dough into a 12 inch square. FOLD TOP: Using a bench scraper, to help release dough from the counter surface, fold the top third of the dough towards the middle and lightly press down. FOLD BOTTOM: Then, still using the bench scraper, fold the bottom third of the dough towards the top and lightly press down. The end result of these "business letter" style folds will produce a 12" x 4" rectangle of dough. FOLD RIGHT SIDE: Still using the bench scraper, fold the right side of the rectangle towards the middle and lightly press down. FOLD LEFT SIDE: Then, still using the bench scraper, fold the left side of the rectangle towards the middle and lightly press down. The end result of these additional folds will produce a 4" x 4" square of dough. TRANSFER: Transfer this square of dough to a plate lightly dusted with flour and chill in the freezer for 5 minutes.
  • After the 5 minutes have passed, remove the dough from the freezer and transfer it to a liberally-floured countertop. ROLL: Roll the dough into a 12-inch square again. PLACE BLUEBERRIES: Take the blueberries out of the freezer and place them, evenly spaced, all over the surface of dough, pressing down on each berry to push it lightly into the dough (so they stay put). LOOSEN: Using your bench scraper or thin metal spatula, loosen the dough from the countertop. ROLL: Roll the dough, pressing as you go, to form tight log. PRESS: Lay the dough log seam-side down and press in flat into a 12' by 4" rectangle. CUT RECTANGLES: Using a sharp, floured chef's knife, cut the rectangle into 4 equally-sized 3" rectangles. CUT TRIANGLES: Then cut each individual rectangle diagonally. The end result of these cuts will produce 8 triangles of dough. TRANSFER: Transfer the triangles to a parchment-lined baking sheet, leaving some space in between each of them.
  • Brush the tops of the triangles with melted butter and then sprinkle them with the turbinado sugar.
    1 Tablespoon Coarse Turbinado Sugar
  • Bake the scones, on the middle oven rack, until their tops and bottoms have turned an appropriate golden-brown, 18 to 24 minutes (depending on the oven).
  • Cool baking sheet on a wire rack for 5 minutes, then remove individual scones to a cooling rack and allow to cool to for an additional 15 minutes before serving.

Notes

SAFETY FIRST
We always recommend the use of ANSI Level A9 Food Grade Cut-Proof Gloves when working with a box grater. Otherwise, one accidental slip and you'll have a very ouchy mess on your hands.
 
PRE-RECIPE NOTES FOR BEST RESULTS
Handle with care: Work the dough as little as possible. Move quickly and knead or fold the dough only following the recipe's instructions. This prevents the dough from becoming tough and ensures a tender, flaky crust.
Keep it cold: Use well-chilled butter for grating. Cold butter creates pockets of steam as it bakes, resulting in lift and flakiness.
Beat the heat: In hot or humid environments, refrigerate the flour mixture and your mixing bowls before using them. This keeps the butter cold and prevents it from melting too quickly.
Berry Flexibility - Fresh OR Frozen: If fresh berries are unavailable, feel free to substitute an equal amount of frozen berries. Don't thaw them before using – frozen berries add bursts of flavor and moisture without making the filling too runny.
 
NEED MORE FLEXIBILITY?
These scones can be made ahead.
Follow the recipe until the point where the scone dough triangles are placed on the parchment lined baking sheet. At this point, you can either refrigerate (overnight) or freeze (for longer durations) the uncooked scones.
When you are ready to bake the refrigerated scones, take them out of the refrigerator (so they come up to room temperature) as you are preheating the oven and bake them, as per the original recipe, on the middle oven rack, until their tops and bottoms have turned an appropriate golden-brown, 18 to 24 minutes (depending on the oven).
For frozen scones, heat your oven to 375, and bake them on the middle oven rack, until their tops and bottoms have turned an appropriate golden-brown, extending the cooking time to 25 to 30 minutes.

Nutrition (per serving)

Calories: 327kcalCarbohydrates: 43gProtein: 5gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 40mgSodium: 299mgPotassium: 101mgFiber: 2gSugar: 18gVitamin A: 478IUVitamin C: 3mgCalcium: 103mgIron: 2mg

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Keyword blueberry, scone
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Eric and Charlene Taubert of New England Innkeeper

We're Charlene and Eric...

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